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Pull any coarse stalks from the spinach leaves and Rinse well. Put the leaves in a large salad bowl.
Fry the bacon rashers in the oil until crisp and brown.
Remove with tongs and drain on paper towels. Chop the bacon and set aside.
Combine the vinegar, water, sugar, mustard, salt and pepper in a bowl and stir until smoothly blended.
Add to the fat in the frying pan. Bring the dressing to the boil, stirring.
Pour the hot dressing over the spinach leaves. Sprinkle on the bacon, spring onions, radishes and eggs and toss.
Serve immediately. |
